Kkakdugi (Korean Radish Cube Kimchi)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare 1 kg of radish, peel the skin, and wash thoroughly. Cut the radish into uniform cube-shaped pieces about the size of chicken chunks.
   ▶ ≈0:15
2. 2
   Transfer all the radish cubes into a large enough bowl.
   ▶ ≈0:27
3. 3
   Pour 65 ml of yogurt into the container. The lactic acid bacteria in the yogurt will accelerate fermentation, making the brine crisp and tangy, eliminating the radish's bitter taste, and adding subtle flavor.
   ▶ ≈0:34
4. 4
   Add 0.5 tbsp coarse salt, 3 tbsp anchovy sauce, 1 tbsp shrimp paste, 3 tbsp oligosaccharide syrup, 3 tbsp red chili powder, and 1 heaping tbsp minced garlic.
   ▶ ≈0:55
5. 5
   Slowly mix and evenly combine all the seasonings with the radish cubes until each piece is evenly coated. Taste a little of the seasoning liquid to check the saltiness — it should be quite salty so the final flavor will be just right.
   ▶ ≈1:17
6. 6
   Transfer the mixed radish to a kimchi container. Pour 100 ml of water into the original bowl to rinse out any remaining seasonings, then transfer the rinsed liquid to the kimchi container.
   ▶ ≈1:29
7. 7
   Cover the container and let it ferment at room temperature for 2–3 days according to your preference. During fermentation, the initially thick brine will blend with the crisp liquid released from the radish, creating a delicious broth. Once fermented, refrigerate for storage.
   ▶ ≈1:43